16 oz Semi-sweet Chocolate *

     10 tb Unsalted Butter

      4 ea Large Eggs

      1 tb Sugar

      1 tb Unbleached Flour

      1 tb Real Vanilla Extract

---------------------------------GARNISHES---------------------------------
      1 x  White Candy Roses

-----------------------------------GLAZE-----------------------------------
    1/2 c  Heavy Cream

      3 oz (3 Sq)Semi-sweet Chocolate

  *     There should be 16 squares of semi-sweet chocolate and they should
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  One to Three Days In Advance: Preheat oven to 425 degrees F. Butter bottom
  and sides of an 8-inch springform pan. Line bottom with parchment or waxed
  paper.  Using heavy-duty aluminum foil, wrap foil under and up outside of
  spring form pan to prevent leaks; set aside. In 3-qt saucepan, combine
  cut-up chocolate and butter.  Cook over low heat, stirring often, until
  chocolate and butter melt and mixture is smooth. Remove from heat; cool 15
  minutes.  Meanwhile, with whisk, beat eggs and sugar over hot, but not
  boiling, water, until eggs are lukewarm and foamy and sugar is dissolved.
  Transfer to large bowl. Beat egg mixture at high speed until very thick and
  pale yellow--about 8 minutes. Beat in flour. Spoon about one fourth egg
  mixture into cooled chocolate.  Fold chocolate back into remaining egg
  mixture.  Pour into prepared pan. Place pan in deep roasting pan. Fill with
  enough hot water to come 2/3rds of the way up the side of springform pan.
  Bake 15 minutes (mixture will still be soft in center). Place cake on wire
  rack; remove foil; carefully loosen edge of cake with a sharp knife or
  metal spatula.  DO NOT remove side of springform pan.  Cool at room
  temperature 1 hour.  Refrigerate overnight or up to 3 days. On day of
  serving prepare glaze: In small saucepan, combine heavy cream and
  chocolate.  Cook over low heat, stirring often, until chocolate melts and
  mixture is smooth. Chill until thick enough to spread but still
  pourable--20 minutes. Loosen cake and remove sides of springform pan.
  Invert cake onto serving plate. Carefully remove bottom of springform pan
  and parchment paper. Spread some of the glaze on side of cake. Pour
  remaining glaze on top, spreading with a spatula to form a smooth surface.
  Let cake stand at room temperature about 30 minutes to set glaze before
  decorating with white candy roses.
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     ingredients, rather than the Margarine and chemical Vanilla extract.